Nut-Free Siomay

Discover the deliciously allergen-friendly twist on a classic dish with this Nut-Free Siomay recipe. Perfect for those with nut sensitivities, this flavorful and juicy dumpling features a delicate blend of ground chicken, shrimp, and crumbled tofu, paired with the fresh crunch of grated carrots and aromatic hints of garlic and green onions. Wrapped in tender wonton skins and steamed to perfection atop cabbage leaves, these dumplings are both light and satisfying. Infused with a subtle savoriness from fish sauce and soy sauce, and served with a refreshing squeeze of lime, this recipe brings all the joy of traditional Indonesian siomay without the worry of allergens. Quick to prepare and easy to steam, it's an ideal dish for weeknight dinners or party platters alike!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Ground chicken
• 100 grams Firm tofu
• 100 grams Shrimp, peeled and deveined
• 2 cloves Garlic, minced
• 2 pieces Green onions, finely chopped
• 1 medium Carrot, finely grated
• 1 large Egg
• 1 tablespoon Fish sauce
• 1 tablespoon Soy sauce
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground white pepper
• 20 pieces Wonton wrappers
• 5 large Cabbage leaves, for lining
• 4 pieces Lime wedges, for serving

Directions

Step 1

In a mixing bowl, crumble the firm tofu and combine it with the ground chicken and shrimp. Mix until well combined.

Step 2

Add minced garlic, chopped green onions, grated carrot, egg, fish sauce, soy sauce, sugar, salt, and white pepper to the meat mixture. Mix thoroughly until everything is well incorporated.

Step 3

Place one wonton wrapper in your hand and add about a tablespoon of the filling into the center.

Step 4

Gather the edges of the wrapper up around the filling, pinching them to form a small basket shape, leaving the top open. Repeat with the remaining wrappers and filling.

Step 5

Line a bamboo steamer (or any steamer) with cabbage leaves to prevent sticking.

Step 6

Arrange the siomay, not touching each other, on top of the cabbage leaves in the steamer basket.

Step 7

Bring a pot of water to a boil under your steamer setup. Once boiling, place the steamer basket over the pot and cover it with the lid.

Step 8

Steam the siomay over medium heat for about 15-20 minutes, or until fully cooked and firm to the touch.

Step 9

Once done, carefully remove the steamer basket and let it cool slightly.

Step 10

Serve the nut-free siomay warm with lime wedges on the side for squeezing over just before eating.

Nutrition Facts

Serving size	1346.8 grams (1346.8g)

Amount per serving	% Daily Value*
Calories	1262

Total Fat 39.40g	51%
Saturated Fat 9.80g	49%
Polyunsaturated Fat 2.00g
Cholesterol 669mg	223%
Sodium 4265mg	185%
Total Carbohydrate 120.40g	44%
Dietary Fiber 17.60g	63%
Total Sugars 25.40g
Protein 124.30g	249%

Vitamin D 54IU	269%
Calcium 613mg	47%
Iron 15mg	81%
Potassium 3585mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 37.3%

Carbs: 36.1%